WHAT TO DO WITH LEFTOVERS.
Sometimes when I had leftovers but not enough for another meal, I usually make them into new dishes, like this Cheesy Grilled Chicken and Broccoli in Pita Pockets. It’s very easy and doesn’t take a lot of time to make, but feels and tastes kinda fancy. 🥙🥙🥙
Stuff I used:
1/2 grilled chicken breast or thigh (i used leftover inasal chicken)
1 cup fresh broccoli
1/2 cup cheese of choice (preferably one you can melt. I used fontina.)
Boil 1L water with 1/4 teaspoon salt.
Cut the broccoli heads from the stem, and blanch them in the boiling water for a minute.
Take the broccoli out of the water and cut each “head” into quarters.
Dice the grilled chicken meat.
Heat the pan and add 1/4th cup of olive oil.
Pour in the diced chicken and sauté for around 15 seconds in medium heat, adding herbs like thyme and rosemary for taste.
Switch to low heat and add the cheese.
Mix the cheese with the chicken until melted.
Add the blanched broccoli and turn the heat of.
Mix well, but avoid burning the cheese.
Cut the pita into half, creating the pockets.
Fill each pocket with the chicken-cheese-broccoli filling.
Optional: Grilling the pita pockets before filling it with the cheesy chicken and broccoli. A lot of people prefer grilling the pita pockets. I don’t. But it’s always your call.
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